Follow Slashdot blog updates by subscribing to our blog RSS feed

 



Forgot your password?
typodupeerror
Compare cell phone plans using Wirefly's innovative plan comparison tool ×

Comment Re:Why so full? (Score 2) 164

This almost certainly refers to methods of poultry processing; immersion chilling of freshly slaughter poultry has been the rule in the U.S., but air-chilling is becoming more common: http://www.ars.usda.gov/is/ar/archive/apr08/chicken0408.htm

A traditionally immersion-chilled carcass absorbs a good deal of water; immediately freezing that carcass traps more water in the tissues.

An air-chilled, or "dry cleaned", bird is much more akin to the result of traditional animal husbandry, and by most accounts yields a superior cooking and dining experience.

Slashdot Top Deals

Mathematicians stand on each other's shoulders. -- Gauss

Working...